Aloo Bonda

Ingredients:

1. Aalugadda/ Potato: 1/2 kgs.
2. Mirapakaayalu/ green chillies: 2
3. Senagapappu/ Chana dal: 1 tsp.
4. Minappappu/ Urad dal: 1 tsp.
5. Aavalu/Mustard seeds : 1/2 tsp.
6. Jeelakarra/Cumin seeds: 1/2 tsp.
7. karivepaku / curry leaves: 1 tsp.
8. Senagapindi/Besan/Gram flour: 1 cup.
9. Uppu / Salt as per taste.
10. Kaaram/ Mirch powder: 1/4 tsp.
11. Vaamu/ Curum/ Ajwain: 1/4 tsp.

Procedure:
Aloo curry:
1) Cut the potatoes and boil in the cooker with 1/2 tsp of salt.
2) Peel the potatoes and mash them and keep aside.
3) Take oil in a kadai. Fry the dals and also musturd seeds and jeera. Add chopped green chillies and curry leaves.
4) Add the mashed potatoes. Add mirch powder.
5) Switch off the stove and wait till it cools down.

6) In a bowl, mix the gram flour, salt, ajwain, a bit of mirch powder.
7) Make small balls of the curry.
8) dip each ball in the batter made.
9) Deep fry the balls in oil.
10) Serve Hot with tomato sauce or coconut chutney.

Sweet Puffs Filled With Coconut & Tuti-Fruity

Ingredients

2 Sheets of puff pastry thawed

1/2 cup fresh scraped coconut

1/2 cup sugar

1/2 cup tutti fruity/mixed dried fruits.

4 -5 green cardamom powdered

1/4 cup water



Method

For filling: 1) Heat sugar , water and powdered cardamom powder in water and boil till sugar melts completely. Now add coconut and bring to a boil and then fry till the sugar gets blended well with the coconut and then add colourful dried fruits and mix. Boil till all the water is dried.


2) Take one puff pastry, cut other a bit smaller than the first one.


3) Take the big piece place the filling now put the smaller sheet on the top and seal the edges with the help of a little water.


4) Now brush a little butter on the top of prepared one then bake it in a preheated oven of 180'c for about 20 mins or till nicely baked and golden on the top.


5) Check the base if its not done,flip the puff so that the base is also baked properly.


6) Cut the shape according to your interest I prefer squares easy to distribute.


Tip : For best taste and result use fresh coconut .

Onions

Onions produce the chemical irritant known as syn-propanethial-S-oxide. This gas is also known as the Lachrymatory Factor (‘crying factor'). It stimulates the eyes' lachrymal glands so they release tears. This gas is instable and can react with water which results in, among others, sulphuric acid. When this happens in the eye, the eyes start to neutralize the acid by producing large amounts of water, and thus make us cry.

Cutting onions without tears:



Cold onions are less smelly yes.
Running under water does help.
Make sure the onions are very fresh. The older the onion the more it smells.
Breathe through your mouth not your nose while cutting onions.
If you get too teared up go stick your head in a fridge.... at work I walk into the freezer or cooler and breathe deep through your mouth to clear the onion stuff.
For those freezing onions a question. Do you blanch them first or do you just bag them and freeze them?
chill first the onions before cutting, and this reduces the amount of enzymes, its very effective..
when cutting onions you should use a sharp knife to slice onion because when the onion cells get crushed or broken the enzymes are then released and its the enzymes from the onion which make you cry.
Another good tip is to chill your onions in the frezzer before cutting them and this reduces the amount of enzymes that were released.

keep them in the refrigerator before you slice into them the juices won't be so juicy expelling the fumes that irritate your eyes, also: use very sharp knife, slice in half and run under cold water to get rid of the juices. If all else fails then put clear goggles over your eyes to keep the fumes away.

Ball up a piece of white bread and impale it on the tip of the knife to absorb the fumes.
Chewing gum while you chop onions may also help.
Eat a bit of lemon and your eyes will not tear even if you work with hundreds of onions.

Eye irritation can also be avoided by having a fan blow the gas away from the eyes as the onion is being cut.

Mullangi Koora/ Mooli ki sabji

Ingredients:
1. Mullangi/Radish: 200 gms.
2. Minappapu/Urad dal: 2 tsp.
3. Aavalu/ Mustard Seeds: 1 tsp
4. Jeelakarra/ Cumins seeds: 1 tsp.
5. Ginger: 1 inch
6. Garlic: 2 pods
7. Coriander seeds: 1 tbsp.
8. Cumin seeds: 1 tsp.
9. Turmeric: 1 tsp.
10. Cardamom: 2.
11. Green chillies: 3.
12. Salt as per taste.
13. Chilli powder: 1 tsp.

Procedure:
1) Grate the Radish.
2) Grind Ginger, Garlic, Coriander seeds, cumins seeds, cardamom, green chillies.
3) In a kadai, put oil and fry Urad dal, once its a bit brown add mustard seeds, cumin seeds.
4) Once they spattle, add the grineded masala, turmeric. Fry them for 2 mins.
5) Add Grated Radish.
6) Cover and cook for 5 mins.
7) Add salt and cook till the radish is done.
8) Add chilli powder and cook for 2 mins.
9) Serve hot with Roti.

Gulab Jamoon with Milk Powder

Ingredients:
1) Milk Powder : 200 gms.
2) Maida : 50 gms.
3) Baking Powder: 1 pinch.
4) Milk: 50 ml.
5) Sugar: 250 gm.
6) Water for Syrup.
7) Ghee: 2 tsp.
8) Oil to fry.

Procedure:
1. Mix milk powder, maida, ghee , milk and baking soda in a bowl.
2. Add little water and prepare a dough. Keep aside for 5 mins.
3. Make marble size balls.
4. Fry them in the ghee or oil till they become golden brown.
5. Dip them in the sugar syrup.


For Sugar Syrup

Boil 250 gm sugar with 200gm water.
Keep boiling until sugar dissolves and syrup is ready.

To check one syrup: Place one drop of the above syrup into two fingers and when you try to open the fingers then you should see one line of the syrup separating the two fingers.

Tip:

Gulab jamum should be fried on a very slow flame that will make the gulab jamun soft from the inside.

Kandipodi

Ingredients:
1) Red Gram Dal (Kandipappu): 1 cup.
2) Green Gram Dal (Pesarapappu): 1 cup.
3) Yellow Gram Dal (Senagapappu): 1 cup.
4) Black Gram Dal (Minappapu): 1 cup.
5) Red chillies: 8.
6) Cumin (Jeelakarra) : 1 tsp.

Procedure:

1. Dry roast each spice separately, let them cool.
2. Grind them together with Salt.
3. Store it in a dry airtight container.

Koora Podi 1

Ingredients:

1) Yellow Gram Dal (Senagapappu): 1 cup.
2) Black Gram Dal (Minappapu): 1 cup.
3) Red chillies: 8.
4) Coriander Seeds (Dhaniyalu): 1/4 cup.
5) Salt: as per taste.

Procedure:

1. Dry roast each spice separately, let them cool.
2. Grind them together with Salt.
3. Store it in a dry airtight container.

Nimmakaaya Ooragaaya

Ingredients:

1) 25 lemons/nimmakaayalu
2) 100g salt
3) 100g chilli powder
4) 30g fenugreek powder/ menthipodi
5) 10g turmeric powder / pasupu

Procedure:
1. Wash and dry the lemons till no water it left. Wipe the lemons properly.
2. Cut 10 lemons into 8 pieces each. Squeeze juice from the remaining 15 lemons.
3. Take a clean glass container with good lid.
4. Put the lemon pieces and add the squeezed lemon juice to the pieces along with half amount of salt and turmeric powder.
5. Store them for 3 whole days.
6. On 4th day add the remaining salt, chilli powder and fenugreek powder.
7. Mix well and let the container be safely placed for 3 more days.
8. After 3 days mix again and can be eaten direct with rice/paratas/ rotis.
9. Or do seasoning with mustard seeds, asafoetida in oil.

Note: 1] Please be careful not to have the water contact with the pickle.
2] Don't keep pickles in steel containers. Pickle will eat away the steel.
3] Please change the quantity of salt/chilli powder as per taste.

POTATO Health Tip for the Fortnight

I am more good than bad. My name is potato. Basically I am a weedy plant recognized for my tuberous growth. I am from a family of nightshade and my leaves are indeed poisonous. Over the years I have earned a very bad name-so much so that they think of me and say I am fattening. The problem is not me, but the way you prepare me.
A few, handful potato chips has the same number of calories as the two medium sized, baked potatoes topped with zero-fat yogurt and steamed vegetables. Those of you who enjoy adding oil to me, topping me with cheese, frying and deep-frying till you see the dark brown crust, French fries and other buttered stuff-now, you are in trouble. Actually it is these combinations which make you suffer. Of course, because of my high carbohydrate content, diabetic people should avoid me.

I am here to remind you that by nature I am fat-free and cholesterol free. I am essentially here to clarify that I am not fattening you. Studies reveal that I am cool, delicious, heavy and dry, and have energizing qualities. Do you know that I am one of the most nutritious staple crops discovered by man? I am absorbed by your body within two and half hours of eating me. All virtues of cereals are imbibed in me. The nutrients in me are easily digestible. The best way to have me is to take my skin. My skin is a good source of fiber and potassium.

Karam Podi

Ingredients:

1. 1 tsps oil/ghee for roasting the dals and spices

2. 1 cup bengal gram dal/senaga pappu

3. 1 cup black gram dal/minappapu

4. 1/2 cup coriander seeds

5. 10 dried red chillies(adjust to suit your spice level)

6. 30 gms dry tamarind remove seeds and fiber

7. 1/2 tsp fenugreek seeds / menthulu

8. 1/2 tsp black pepper / miriyalu

9. 2 tsp curry leaves / 2 remmelu karevepaaku

10. a pinch of asafoetida / Inguva

salt to taste

Procedure:
1 Heat oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal, coriander seeds and dry red chillis to the roasting channa dal and continue to roast, add the remaining spices till the dals release their flavor and turn golden.Add Asafoetida, Remove and cool.
2 Place the cooled dals and spices along with salt in a blender and grind to make a coarse powder.
3 Store in an air tight container and serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or oil.

10 kitchen spices with healing powers

India is known as 'the home of spices'. From the ancient times India has been a hub of spice cultivation, processing and export. Spices are well-known as appetisers and are considered essential in the culinary art all over the world.

Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. For instance, spices intensify salivary flow. They cleanse the oral cavity from food adhesion and bacteria, they help to check infection and caries and protect the mucous membrane. Spices act as stimulant to the digestive system and helps digestion in many ways. Stroke frequency and blood pressure can be diminished or augmented by means of spices. Some may even be a substitute for your costly beauty products and even medicines.

Here are the top 10 kitchen spices that have healing effects:

1. Fenugreek (methi): It is mainly used as a green leafy vegetable and seeds are used for seasoning and preparing masalas. It also has many medicinal uses. Fenugreek seed and leaves are good for increasing breast milk in lactating women. It is also helpful for treating diabetes and lowering cholesterol as it helps in reducing blood sugar levels. You can consume it either by incorporating it in your diet or chewing its seeds (after soaking them overnight). Fenugreek also helps in maintaining a good metabolism and prevents constipation. It purifies blood and helps in flushing out the harmful toxins.

2. Coriander (dhania) leaves/seeds: All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. The leaves of coriander are stimulant and tonic. They strengthen the stomach, relieve flatulence and increase secretion and discharge of urine. Coriander seeds reduce fever and promote a feeling of coolness. Coriander juice is highly beneficial in deficiencies of vitamin A, B1, B2, C and iron. One or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and ulcerative colitis. It is also helpful in typhoid fever. Regular drinking of coriander water helps lower blood cholesterol as it is a good diuretic and stimulates the kidney. It can be prepared by boiling dry seeds of coriander and straining the decoction after cooling.

3. Chillies (mirch): Your eyes may start watering just with the name of it, but you would be surprised to know that these spicy ones have healing power too. Since ancient times, chillies have been used by healers to cure a variety of ailments. They have been used externally to relieve pain and internally to cure anything from yellow fever to the common cold. The active ingredient in hot red peppers is a compound called capsaicin, which gives it that unique sting. Capsaicin triggers the release of endorphins in the brain, which has a pain relieving effect similar to that of morphine. Their high vitamin C content can also substantially increase the absorption of non-heme iron from other ingredients in a meal, such as beans and grains.

4. Turmeric (haldi): Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. Turmeric is sometimes also used as an agent to impart a rich, custard-like yellow colour to the dishes. In Ayurvedic practices, turmeric is thought to have many medicinal properties. Many use it as a readily available antiseptic for cuts, burns and bruises. It also makes coping with diabetes easier. Raw turmeric juice is used to treat hyper acidity and indigestion. The juice of raw turmeric also acts as a blood purifier. Curcumin -- an active component of turmeric, has antioxidant and anti-inflammatory properties, making it useful for treating arthritis, inflammatory conditions and possibly cancer. Turmeric is also an inexpensive and indigenous beauty aid. It is used in the formulation of some sun screens. Smearing with turmeric paste cleans skin and beautifies it. Its antiseptic and healing properties prevent and cure pimples.

5. Clove (laung): Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. Cloves promote enzymatic flow and boost digestive functioning. They are used in various forms of gastric-irritability and dyspepsia. Licking the powder of fried cloves mixed with honey is effective in controlling vomiting. Chewing a clove with a crystal of common salt eases expectoration (the process of coughing up and spitting out) relieves the irritation in the throat and stops cough in the pharyngitis -- that is, inflammation of the pharynx. Clove is an effective remedy for asthma. A teaspoon of decoction prepared by boiling six cloves in 30 ml of water can be taken with honey thrice daily as an expectorant. The use of a clove in toothache decreases pain. It also helps to decrease infection due to its antiseptic properties.

6. Cinnamon (dalchini): An aromatic smelling bark, cinnamon is widely used in most kitchens. It is principally employed in cookery as a seasoning and flavouring material. Ancient Chinese references mention about use of Cinnamon as early as 2700 BC as a medicine for relieving nausea, fever, diarrhoea and menstrual problems. Cinnamon is used for stimulating gastric and digestive juices and carminative. It is an antiseptic that helps kill bacteria which cause tooth decay and gum disease, and that is why most of the tooth pastes are cinnamon flavoured. It also kills many fungi and viruses that cause diseases. It helps calm the stomach, clears up urinary tract infections. In diabetic patients, it helps metabolise sugar in a better way using less insulin.

7. Black Pepper (kali mirch): Pepper is one of the oldest and most important of all spices. It is usually dried (known as peppercorn when dried) and used as a spice and seasoning. Black pepper is useful in relieving flatulence. Pepper has a stimulating effect on the digestive organs and produces an increased flow of saliva and gastric juices. Powdered black pepper, thoroughly mixed with malted jaggery (gur), may be taken in the treatment of such conditions. Alternatively, a quarter teaspoon of pepper powder mixed in thin buttermilk can be taken during indigestion or heaviness in the stomach. For better results, an equal part of cumin (jeera) powder may also be added to the buttermilk. Three peppers sucked with a pinch of cumin (jeera) seeds and a crystal of common salt provides relief from cough.

8. Cardamom (elaichi): Cardamom is the "queen of spices"; it is one of the most valued spices in the world. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Cardamom is used chiefly in medicines to relieve flatulence and for strengthening digestion activities. Ground cardamom seed mixed with ginger (adrak), cloves (laung) and coriander (dhania), is an effective remedy for indigestion. A tea made from cardamom is valuable in headache caused by indigestion. This can also be used as a remedy in the treatment of depression. Green cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, and congestion of the lungs. Daily gargling with an infusion of cardamom and cinnamon (dalchini) cures pharyngitis, sore-throat and also protects one from flu.

9. Cumin (jeera)/Carom (ajwain): Cumin and Carom seeds are both used for cooking and also possess many medicinal properties. They are a good source of iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery. Cumin (also known as Caraway) oil is specially used to remove flatulence. Also a cup of tea made from caraway seeds taken thrice a day after a meal will give relief. The tea is prepared by adding a tsp of caraway seed in 1.5-2 litres of boiling water and allows simmering on slow fire for 15 min. Strain and sip hot to get best of results.

Ajwain is mucous-clearing and beneficial in treating respiratory diseases. A mix of the seed and buttermilk is effective for relieving difficult expectoration caused by dry phlegm. A hot fomentation with the seeds is a popular household remedy for asthma. Ajwain is good for muscular pains the seeds should be fried in coconut oil and should be massaged as a liniment in treating this condition. Ajwain shouldn't be used in excess as it can cause dryness of fluid and damage your eyes.

10. Asafoetida (hing): Asafoetida is used as a digestive aid, in food as a seasoning. Its odour, when uncooked, is so strong that it must be stored in airtight containers otherwise the aroma will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee. It has many medicinal uses. For gas and flatulence, you may add a pinch of hing to buttermilk with a pinch of salt and drink it after meals. In case of stomachache, a little hing should be dissolved in water and the paste should be applied on the navel. A piece of hing placed on an aching tooth, reduces pain. Raw asafoetida may be given to the patients in lung infections like bronchitis in dosage of 5gm per day. It can be fried in ghee and given to the patients suffering from neuro-muscular disorders such as sciatica, facial palsy, paralysis etc. for relief from pain. In breathing disorders such as coughs and cold, it can be consumed in dosages of 12-15 gm for relief. You can even apply hing on an itching skin for relief.

Though these spices provide innumerable benefits they should be used sparingly. The excessive use of spices in food can cause harm to the health. Try to make specific use of these spices. This will help you to make optimal use of the resources provided by nature. Strike the right balance and add some spice to your life.

Carrot Halwa

Carrot Halwa

1) Grate 1KG carrots.
2) Add ghee to a pan. Add grated carrot to the pan.
3) Fry it on medium heat until carrot is cooked.
4) Add milk to the pan until carrot is filled with milk.
5) Cook it on medium heat, stirring continuously until milk is almost absorbed.
6) Add 250 gms sugar (depending on your taste) cardamom powder to the pan.
7) Cook it on medium heat, stirring continuously until milk/water is completely absorbed.
8) Fry almonds, cashew, and raisins separately with a spoon full of ghee in another pan and add that to above cooked carrot.

Menti Majjiga

Menti Majjiga

1) Take a tea spoon each of mentulu (fenugreek seeds), vaamu (ajwain, Carom seeds) on a pan.
2) Fry them on medium flame until mentulu run light brown. Let them cool.
3) Make a powder of them. One may take large proportions and store it for later use.
4) Take one cup of yoghurt, 1/2 cup of water and mix it well to make think butter milk.
5) Cut 1 green chilli, 1 small ginger piece finely.
6) To a small sause pan with medium flame on, add 1 tsp oil. Then add 1/2 tea spoon aavalu (mustard seeds), chopped green chilli and ginger.
7) Add pinch of inguva (hing, asafoetida). Add powdered mentulu + vaamu.
8) Add chopped curry leaves, turmeric, 1/2 tsp salt and butter milk.

This will taste good with sour yoghurt. If the powder is ready, we can make it in 5 min. For better taste, consume immediately.

Digestive Pulka

I have been trying pulka from last 3 months. These days I wanted to try it with bit difference. Let me put that into steps.

1) Take two cups of whole wheat atta (this is good for health than refined atta).
2) Add 1tsp kasuri methi powder, 1tsb powdered curry leaves, 1/4 tsp pepper powder, 1/4 tsp turmeric, 1tsp vaamu (ajwain).
3) Mix them all properly.
4) Take a bit hot water (60 to 70 centigrade).
5) Prepare soft dough as with regular pulka.
6) Take small balls of dough, knead them on a roller.
7) Make pulka by making it hot on pan for some time, and then directly on flame with a tong.

Have it with any curry or dal.
Note: I've not added salt to the dough, as all the curries will have that already.

Let me know your views after having this pulka.

Eggless Banana Muffins

Ingredients:

3 ripe bananas
3/4 cup sugar
1/2 cup milk
1/3 cup melted butter (unsalted)
1 tsp baking soda
1/2 tsp Cinnamon powder
1/2 tsp salt
1 1/2 cups of Self raising flour(or all purpose)
Small handful of raisins.

Note: If using All purpose flour add 1 tsp baking powder.

Method:

1. Preheat oven to 340 degrees F/170 Celcius.
2. Line muffin cups with muffin paper cups.
3. Mash bananas well.
4. Mix butter, milk and keep aside.
5. Mix the dry ingredients(flour, backing soda/baking powder, cinnamon powder, salt) really well or sift and then add to banana mixture [ Mixing dry ingredients is important. Otherwise you will be biting into lumps of uncooked baking powder - not a pleasant taste!]
7. Add the dry ingredients mix into the milk mixture each spoon at a time.
8. Mix thoroughly till the complete dry mixture is done.
9. Add the raisins and mix.
10. Fill muffin cups about 3/4 to the top.
11. Bake for 20 minutes or till the muffins are golden brown.

This makes 20 large muffins.

Glossary

FLOUR:
Whole wheat flour: Atta : Godhuma pindi
All purpose flour/ refined flour: Maida : Maida pindi
Barley flour: Jowar ka atta : barlibiyyam
Rice flour: Chaaval ka atta : Biyyam pindi
Chickpea flour/ Gram flour: Besan : senaga pindi
Millet flour: Bajri or Bajra ka atta : Sajjalu pindi
Javantri maize : Makka : mokkajonna
Cornflour : Makai ka aata:
Pulses
Split peas/ yellow Bengal gram : Chana dal : Senaga pappu
Chick peas/ garbanzo beans: Kabuli chana : senagalu
Black gram beans: Urad dal : Minapappu
Mung beans whole/ Whole green gram: Sabat mung dal : pesalu
Mung beans split/ Split green gram: Dhuli mung dal : pesara pappu
Lentil (split or whole)
Red Lentil: Masoor ki dal : masoor pappu
Black eyed Peas Black eyed peas or Cowpeas Chowley : Lobia Red lentils :bobarlu/ alasandhalu
split Red gram (split): Arhar/Tuver dal : kandi pappu
Kidney bean: Rajmah :
Wheat : Gehu : Godhumalu
Cluster beans : : goru chikkudikaaya
Corn/Maize : Bhutta : Mokkajonna
Long grain rice : Basmati chawal : Basmati biyyam
Pearl millet : Bajra : Sajjalu
Finger Millet : Ragi
Barley Jaun
Buckwheat Kuttu
Oats Vilaiti Jaun
Soya bean Bhatma
Whole beans Sabut

HERBS
Cloves : Laung : Lavangam
Coriander leaves (cilantro): Hara dhania or kothmir : KOthimeera
Basil: Tulsi : Tulasi
Bay leaves: Tej patta : Biryani aaku
Mint leaves: Pudina : Pudina
Curry leaves: Curry patta or mitha neem : karivepaaku
Fenugreek leaves: Hari methi : menthikoora
Garlic: Lasun : vellulipaaya
Fresh ginger: Adrak : allam
Vinegar : Sirka

SPICES
Aniseed or fennel seeds: Saunfa : sompu
Asafoetida: Hing : Inguva
Curum/Oregano: Ajwain : vaamu
Black pepper: Kali mirch: miriyalu
Cardamom: Chotee illaichi : pachi yalakulu
Black cardamom: Kali illaichi (dont eat raw) : yalakalu
Chilli: Lal mirch : endu mirchi
Green Chilli: Hari mirch : pachi mirapa kaaya
Cinnamon: Dalchini : dalchina chakka
Coriander seeds: Sookha dhania : Dhaniyalu
Cumin seeds: Zeera : jeelakarra
White cumin: Safed zeera : tella jeera karra
Black cumin: Shah zeera : Nalla jeela karra
Fenugreek: Methi zeera : Menthulu
Mace: Javantri : Japatri
Ginger, powdered: Soonth : Sontipodi
Mango powder: Aamchur : endu mamidikai podi
Mustard seeds: Rai or sarson : aavalu
Nigella seeds: Kalonji : ulli-vittanalu
Poppy seeds: Saffron/ Khus Khus : gasagasalu
Mint : Pudina : Pudina
Sesame seeds: Gingelly or til : nuvvulu
Tumeric: Haldi : pasulu
Nutmeg: Jaiphal/Kathal : Jajikai
Black salt or rock salt: Kala namak : nalla uppu
Fenugreek leaves: Methi ka saag : menthi koora
Honey: Shahad : tyena
Pistachio : Pista : PIsta pappu
Apricots : Khumani, Khumani , Khubani :
Dates : Khajur, Kajhoor : Karjooram
Screwpine : Kewra
Saffron: Kesar : Kumkuva povvu
Edible camphor : Kapoor or kapur : Pacha Karpooram
Betel leaf Pan or Paan
Betel nut Supari/Chali/Chalia
Carissa carandas : Karanda, Karunda : Wakay
Cashew Nuts : Kaju : jeedipappu
Garcinia Indica : Kokam (Amsool) :
Apricots : Khurbani :
Cudpahnut : Chironji : Saara Pappu
Almonds : Badam : Badam pappu
Figs: Anjeer : Anjeera
Walnut: Akhrot
Prunes Manukka
linseed: Alasi, tisi : Bittu, alasi, atasi
Alkanet Root : Ratan Jot
Alum : Fitkari, Phitkari : Patika belam
Arrowroot : Paniphal, Tikora
Celery seeds Ajmud
Citric Acid Nimboo Phool, Saji na Phool
Dill Soa
Fenugreek Leaves dried Kasoori Methi
Garcinia indica Kokum
Gold leaf edible Sona Varak
Gum Katira Sap Gond Katira
Licorice Mulathi, Jethi-madh
Lime Pickling Paan-Choona
Long Pepper Pippali
Lotus seed pops Makhna
Paprika (Kashmiri Paprika) Degi Mirch
Peppermint fresh Podina
Rose Gulab
Rose water Gulab jal
Sage Kamarkas
Salt Sea Saindha Namak
Salt Sanchal Black Kala Namak
Scallion Hara Piyaz
Shallot Gandana
Silver edible leaf Chandi Varak
Star Anis Chakraphool
STAR ANISE : Anasphal : Anaspuvu
Black stone flower : Jeevanti: Kallupachi
Sugar Chini
Sumac Sumaq
Turmeric - Fresh rhizome Kachi Haldi
Thyme Ajwain ke phool for substitution purposes only
Coconut powder Naarial Khopra
Flaxseeds Alsi
Gorgon Nut Puffed Kernel Makhana
Pine Nuts Chilgoza
Pistachio Soft Chironghi
Pumpkin seeds Kaddu Beej
Safflower Kusam Kusumbo
Sunflower Sooraj-mukhi
Watermelon seed Tarbooj ke beej

VEGETABLES:
Potato: aloo: alugadda/ bangaladumpa
okra: bendi: bendakaaya
eggplant, aubergine, melongene, brinjal, or guinea squash: baigan: vankaaya
Ivy gourd /gherkins: Tindora : Dondakai
Yellow Cucumber: kakdi/ keera : Dosakaaya
Cucumber:keera : Keera dosakaaya
Cabbage: patta gobi : cabbagee
cauliflower: phool gobi : cauliflower
Bell pepper/capsicum: bari mirchi/ simla mirchi: bangulor mirchi
Zucchini: TORI or TURAII : neeti beerakaaya
Ridge gourd/Ribbed gourd : luffa, loofah : Beerakaaya
Bitter gourd : karela : kakarakaaya
Pointed gourd : Parval : Parval
Radish: Mooli : Mullangi
Drumstick: Munga, Sondna or Segva/Saijan ki phalli : Mullakadda
colacasia/Taro root: arviarbi : chamadumpa
Tomato: tamatar : tamata/rammunakaaya
Plantain/Raw Banana : hara kela : Aratikaaya
Carrot: Gaajar : carrot
Celery : Ajmud : Saraswataku
Beetroot: chukunder : beetroot
Peas: mattar : batani
Broad beans :SEM : Chikkudu kaaya
French beans : Flas Beans : beans
cluster beans : guvar ki phalli/BORO : goru chikkudu
Ash gourd: Hattichak : boodidagummadi kaaya
Bottle gourd : kaddu/ lauki : Anapakaya/Sorakaya
Pumpkin: Kaddu : gummadi kaaya
Red Pumpkin : Bhopla : Erra gummadi pandu
Snake gourd: Chahehinda : potlakaaya
Yam (elephant) *not a sweet potato: Zamikand/Suran : Kanda gadda
Yam,ordinary(NOT a sweet potato, white flesh, larger): Ratalu :
Sweet potato: Shakarkland : Chilakadadumpa
Raw Jackfruit : Panasapattu
TAPIOCA OR YUCCA : Shakarkand : Karra pendalam
Turnip : Shalgam : tellani voka dumpa
Asparagus : Musli, Shatwar, Sootmooli :
Lemon : Nimbu : Nimmakaaya
Avocado, butterfruit : Makhan Phal
Mushroom: Khombi / Kukur mutta : Puttagodugulu
Lettuce : Kismisaag :
Lotus stem: Kamal Kakdi, Bhien :
Spring onion : Hari pyaaz :
Gardencress : Halim : adiyaalu
Olives: Jetoon, Zaitoon :
Zizyphus : Ber, Bor : Regi pandu
Onion : Pyaaz : Ullipaya
Plantain Flower : Kela Ka Phool : Aratipovvu
Kohlrabi : Ganth Gobhi : nool khol
Green Mango (Raw) : Ambi / Kaacha Aam : Mamidikaya

Spinach : Palak : Palakura
Malabar nightshade, Ceylon spinach : Poi : Bachalikura
callaloo/Amaranthus / Chinese Spinash : Chauli or Chavleri Sag : Thotakura
Sorrel leaves :Pitwaa :Gongura/Puntikura
Red sorrel: Khatta-palak Khatta-saag:chukka koora
watercress : Chandrasura/Chansaur : gangavayalu koora
Curry leaves : :Karivepaku
Fenugreek leaves : Methi :Menthi kura
Coriander leaves : Hara Dhaniya :Kothimeera
White goose-foot :Bathua : Pappukura
tamarind leaves : : Chinta chiguru
Vermicelli : Seviyan, Semia : Semia
Sago : Saboodana / Sabudana : saggubiyam
Semolina: Suji, Sooji, Rawa : bombay ravva
Flaked rice : Poha : Atukulu
Cottage cheese: Paneer :
Coconut : Naryal : Kobbarikaaya
Salt : Namak : Uppu
Puffed rice / Rice Bubbles : Murmure : Maramaraalu
Groundnuts, Peanuts : Moongfali : pallilu
Whole dried milk : Mawa : Khoya
Butter milk : Mattha : Majjiga
Butter : Makhan : Venne
Yeast : Khameer :
Tamarind : Imli : Chintapandu
Jaggery / molasses: Gud/gur : Bellam
Clarified butter : Ghee : Neyyi
Milk : Doodh : Paalu
Whey: Dahi ka pani :
Curd/yoghurt : Dahi : Perugu
Broken Wheat : Dhaliya : Godhuma ravva
Whole dried milk : Khoya/Mava : kova
Rice Pudding: Kheer : Payasam
Cream: Malai : Meegada


Mango : Aam : Mamidikaaya
Plums : Alubhukhara, Aloobukara : albakara/alpaghoda
Indian Gooseberry :Amla : Usirikaaya
Guava : Amrood, Amrud : Jamakaaya
Pomegranate :Anaar, Anar : Danimma kaaya
Pomegranate seeds:Anaar dana : Danimma ginjalu
Pineapple : Ananaas, Ananas : Anasa pandu
Grapes : Angoor : Draksha
Jackfruit : Jaiphal/Katahal: Panasakaaya
Java plum/ Black plum/ Jambul/ Indian blackberry : Jamun, Jambul : Neredupallu
Banana : Kela : arati pandu
Sweet lime : Mosambi : Battaye
Orange : Narangi : Naginja
Papaya : Papita, Papeeta : Boppaye
Orange : Santra : Kamala
Apple : Seb : seema regipandu/Kaasmeera phalamu
Watermelon : Tarbooz : Puchakaaya
Cantaloupe/Common Melon : kharbooza : Khaebooza
Pear : nashpati : Berikkai
custard apple : Sharifa : seethaaphalamu
Guava : Amrud : Jaama pandu
Cranberry : Karonda : Vaakaya
Gooseberry Cape : Rasbhari :
Grapefruit : Chakutra : pamparapanasa
Loquat Lokat
Lychee : Leechee : leechee
Mulberry Shehtoot
Sapodilla Plum : Chickoo : Sapota
Star fruit Kamrakh
Sugar cane Ganna
Fig : Anjeer/Amjeer : Athi Pallu /Anjuru
Indian Jujube: Ber : Regu-pandu, gangarenu
MANGOSTEEN : Mangustan :
Peach : Aadoo :
elephant apple/ monkey fruit/ wood apple : bilin/ kait/ katbel : Velagapandu
Water Chestnuts : Singhara : Kubyakam

Indian Dishes

Achar: Any kind of pickle
Aloo:Pot at o
Biryani: A fancy rice casserole, often containing meat, poultry,
seafood or vegetables

Chapati/Roti: Thin bread cooked on the griddle
Dal: Any kind of legume--beans, peas, or lentils
Dosa: Crispy, crepe-like southern Indian specialty filled with
potatoes or vegetables

Ghee: Clarified butter
Gosht:Meat
Korma: Braised meats in a thick, mild creamy sauce
Kulcha: Tender, pita-like bread cooked in the tandoor
Lassi: A refreshing, creamy yogurt drink that can be sweet or salty
Masala: Spice blend
Naan: Flat, oval bread cooked in the tandoor
Pakora: Fritter dipped in a spicy chickpea batter; can be made with
vegetables, cheese, chicken or seafood

Paneer:Cheese
Pappadum: Spicy lentil wafers
Paratha: Flaky bread fried on the griddle
Poori: Airy, deep-fried bread
Pulao: An aromatic rice pilaf
Raita: A yogurt-based condiment usually containing vegetables
Rasam: A thin, spicy broth
Saag: Spinach, but can also refer to other greens
Sambar: An extremely spicy broth popular in southern India
Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or
ground meat; a traditional Indian snack

Tandoor: A deep, clay oven that has very high temperatures
Tandoori: Any dish cooked in a tandoor
Vindaloo: An extremely spicy curry dish that's a regional specialty
of Goa

Taste Expressions
Aroma Khush-boo, Sugandh
Bad Kharaab
Burnt Jalaa
Bland Feeka
Cold Thunda
Fresh Taaza
Good Bhariya ... "Achha is just okay"
Gravy Tari, Rasa, Salan, Shorba
Hot Garam
Mash Bharta
Raw Kuchaa
Reeks Bad-boo
Ripe Pukka
Rotten Galaa
Salty Namkeen
Savory Chat-pata
Sharp Teekha
Sour Khatta
Stale Baasi
Sweet Meetha
Tasty Swaad

Eggplants in a North-South Sauce

Ingredients

4 tablespoons olive or canola oil

1/8 teaspoon ground asafetida

1/2 teaspoon skinned urad dal or yellow split peas

1/2 teaspoon whole mustard seeds

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole nigella seeds (kalonji) ( i dint use them)

1/2 teaspoon whole fennel seeds

1 medium onion, chopped

2 cloves garlic, chopped

1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments

2 medium tomatoes, grated, about 1 1/4 cups

1 cup vegetable stock or water ( i have used water)

1 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

Preparation

1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the yellow split peas.

2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.

3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.

4. Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

Yield: Serves 4 to 6.

INDIAN HERBS...USEFUL MEDICINES FOR VARIOUS DISEASES...

INDIA IS LOADED WITH MAGICAL MEDICINAL HERBS

COLDS









Mix a gram of dalchini/cinnamon powder with a teaspoon of honey to cure cold. Prepare a cup of tea to which you should add ginger, clove, bay leaf and black pepper.. This should be consumed twice a day. Reduce the intake as the cold disappears.






GINGER FOR COLDS.





Ginger tea is very good to cure cold. Preparation of tea: cut ginger into small pieces and boil it with water, boil it a few times and then add sugar to sweeten and milk to taste, and drink it hot.







DRY COUGHS.















Add a gram of turmeric (haldi) powder to a teaspoon of honey for curing dry cough. Also chew a cardamom for a long time.









BLOCKED NOSE.




For blocked nose or to relieve congestion, take a table spoon of crushed carom seeds (ajwain) and tie it in a cloth and inhale it.





SORE THROAT.







Add a tea spoon of cumin seeds (jeera) and a few small pieces of dry ginger to a glass of boiling water. Simmer it for a few minutes, and then let it cool. Drink it twice daily. This will cure cold as well as sore throat.






AJWAIN/AJMO FOR ASTHMA.




Boil ajwain in water and inhale the steam.







CURE FOR BACKACHE..



Rub ginger paste on the backache to get relief.







GARLIC FOR HIGH BLOOD PRESSURE.





Have 1-2 pod garlic (lasan) first thing in the morning with water







HONEY AND GINGER FOR HIGH BLOOD PRESSURE.







Mix 1 table spoon and 1 table spoon ginger (adrak) juice, 1 table spoon of crushed cumin seeds (jeera), and have it twice daily.






MIGRAINE. .



For the cure of migraine or acute cold in the head; boil a tablespoon of pepper powder, and a pinch of turmeric in a cup of milk, and have it daily for a few couple of days.





BITTER GOURD/KARELA IS GOOD..







A tablespoon of amla juice mixed with a cup of fresh bitter gourd (karela) juice and taken daily for 2 months reduces blood sugar.






TURMERIC/ ARAD CURE FOR INJURIES




For any cut or wound, apply turmeric powder to the injured portion to stop the bleeding. It also works as an antiseptic. You can tie a bandage after applying haldi/turmeric.





CRAMPS



You must do a self-massage using mustard oil every morning. Just take a little oil between your palms and rub it all over your body. Then take a shower. This is especially beneficial during winter. You could also mix a little mustard powder with water to make a paste and apply this on your palms and soles of your feet.





HEADACHES.






If you have a regular migraine problem, include five almonds along with hot milk in your daily diet. You could also have a gram of black pepper along with honey or milk, twice or thrice a day. Make an almond paste by rubbing wet almonds against a stone.This can be applied to forehead.

Eat an apple with a little salt on an empty stomach everyday and see its wonderful effects. OR When headache is caused by cold winds, cinnamon works best in curing headache. Make a paste of cinnamon by mixing in water and apply it all over your forehead.







TURMERIC








FOR ARTHRITIS.




Turmeric can be used in treating arthritis due to its anti-inflammatory property. Turmeric can be taken as a drink other than adding to dishes to help prevent all problems. Use one teaspoon of turmeric powder per cup of warm milk every day. It is also used as a paste for local action.



HICCUPS





Take a warm slice of lemon and sprinkle salt, sugar and black pepper on it.. The lemon should be eaten until the hiccups stop.

Panasa Thonalu

Ingredients:

Plain flour or maida 4 cups
Salt -a pinch
Ravva-2 tablespoons
Sugar-2 cups
Oil for deep fry
Cardamom powder-a pinch

Procedure:

1. Mix the flour, salt, 1 tsp warm oil and ravva in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
2. Divide the dough into lemon sized balls.
3. Roll the balls into chapathi using the rolling pin.
4. Cut straight lines in the middle of the chapathi's using a knife or biscuit cutter.
5. Roll the chapathi so that all the lines together but dont stick and joint the ends on both sides using oil.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Boil the sugar with two cups of water in a thick bottomed vessel and make a syrup with one string consistency.
8. Add the cardamom powder and lower the flame.
9. Dip the deep fried panasa thonalu into the syrup and take them out.
10. Let them dry and store them in an air tight container.

Kaddu ka Halwa

Ingredients:

1) Red pumpkin: 2 1/2 cups grated.
2) Milk: 1 cup.
3) Sugar: 1 cup.
4) Dry fruits ( Cashew/ almonds/raisins): as required.
5) Ghee: 6 tsp.
6) Cardamom: 4.

Procedure:
1) Add 1 tsp of ghee to sauce pan and fry the dry fruits individually till golden brown and keep them aside.
2) Add 1 tsp ghee to the sauce pan and add grated pumpkin, cook it till the rawness is gone.
3) Add the milk to the cooked pumpkin and let it cook till pumpkin is tender.
4) Stir continuously while cooking. Add sugar and cook till it looses the moisture.
5) Add the remaining ghee and keep stirring till the ghee oozes out.
6) Powder the Cardamom seeds with a little sugar.
7) Switch off the stove and add Cardamom to the Halwa and mix well.
8) Decorate with the dry fruits.
9) Serve hot or cold. Goes well with Gulab Jamoon or Icecream.

Vankaaya mudha koora

Ingredients:
1) Brinjal:: 1/2 kg.
2) Peanuts : 100g/1 cup.
3) Til seeds: 20 grms/3 tsp.
4) Red Gram Dal (Kandipappu): 2 tbsp.
5) Green Gram Dal (Pesarapappu): 2 tbsp.
6) Yellow Gram Dal (Senagapappu): 2 tbsp.
7) Black Gram Dal (Minappapu): 2 tbsp.
8) Red chillies: 2.
9) Coriander Seeds (Dhaniyalu).
10) Chilli powder: 1 tbsp.
11) Tamarid (Chintapandu Rasam): 1/2 cup.
12) Jaggery (Belam): 1 tbsp.
13) Curry Leaves (Karivepaaku): 2 remmalu.
14) Green Chillies (Pachimirapakayalu): 2.
15) Coriander leaves (Kothimera) for Garnish.
16) Cumin seeds (Jeelakarra): 1 tsp.
17) Mustard seeds (Aavalu): 1tsp.
18) Asafoetida: a dash.
19) Salt: to taste.

Procedure:
Masala: Roast items from 2 to 9 separately, cool them and grind together. This masala can be stored for 2-3 months and used when needed.
Cut brinjals to pieces of 2 inches length. cut each piece length wise crisscross.
In a saucepan add 3 tbsp oil. fry Mustard, Cumin seeds and add Hing.
Add slited chillies, curry leaves. Add Brinjal pieces.
Let the brinjals cook till a bit soft
Add the Masala, Tamarid, Jaggery, Salt. Cook till brinjals are done.
Add chilli powder and cook for 2 mins.
Garnish with coriander leaves and Serve hot with Rice and Ghee.

Mooli Paratha

Mooli Paratha:

Ingredients

1) Wheat flour 2 cups.
2) Mooli (Radish) - 2 cups grated.
3) Salt - 2 tsp
4) Green chilli - 2
5) Red chilli powder - 1 tsp
6) Chopped curry leaves - 1tbsp
7) Oil - 2 tbsp for mooli and for frying parathas
8) Cumin seeds - 1/2 tsp
9) Mustard seeds - 1/2 tsp

Procedure - Mooli

1) Take 2 tbsp oil in a saucepan.
2) Heat oil, put Cumin, Mustard seeds and let them crackle.
3) Put finely cut green chilli, curry leaves.
4) Put grated mooli.
5) Fry on medium flame for 5 min.
6) Put 1tsp salt, 1 tsp red chilli powder and cook for 2 min.
7) Keep this aside and allow it to cool.


Procedure - Paratha

1) Take two cups of wheat flour (whole meal flour is good for health)
2) Add 1tsp salt and make dough with warm water.
3) Dough should be soft. Keep it aside for 10 min with a lid covering it.
4) Take small dough and make small balls, equal in size.
5) Make thin chapathi equal in size, even in number.

6) Once every two chapathis are made, put some mooli curry in one of them, spread it, cover with another chapathi and press at the edges softly so that it'll stick. Then knead slowly and keep aside.

7) Once all are made, take pan with high flame and make roti.
8) Use butter for better taste instead of oil, while making chapathis.

Apple Chutney

Ingredients:
• 1 Big Green Apple (Chutney apple will be available specially, with more sourness)
• 1 tsp Red Chili Powder
• 1 tsp Dry Coriander Powder
• 1/4 tsp Turmeric Powder
• 1 Cardamom
• 2 Bay leaves
• 2 Cinnamon Sticks
• 1/2 tsp Sugar
• Salt to taste
• 1 tbsp Oil
• 2 tbsp Water
How to make Apple Chutney:
• Peel off and cut the apples into small pieces.
• Grind with little water.
• Heat oil in pan and add cardamom, bay leaves and cinnamon sticks.
• Add apples, turmeric powder, red chili powder and coriander powder.
• When the mixture is cooked, add sugar and salt.
• Cook for 3 minutes.
• Apple Chutney is ready.